Abstract
Pilot-scale production of a dry starter culture of Lactobacillus and Micrococcus strains to produce sausage has been developed. A new procedure for preparing seed cultures and a mixed production culture is proposed to increase the viability of microorganisms and the shelf life. Pilot production tests of the developed preparation showed its high efficiency: 15–20% decrease in the period of meat fermentation and 5–7% increase in the yield of high-quality sausage.
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